Start your day off in the most delicious and healthy way with this high protein, Gluten-Free Peach Melba Breakfast Cake. Light, perfectly sweet, and sure to be a hit with the whole family.
My family has gone through a love/hate relationship with my Instant Pot Breakfast Cakes. They were the #1 most requested breakfast until I made them every day for about 3 weeks while testing for Master the Electric Pressure Cooker. I had a list of 10 flavors I was trying to narrow down and the recipe testing got INTENSE!
THEN I decided there needed to be a gluten-free version, and well . . . you get the gist.
So join with me in thanking my poor children who had to eat cake for breakfast so many times in a row, so that you all can get a chance to enjoy this dreamy Peach Melba Breakfast Cake. This version is perfectly gluten-free thanks to Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Let's address a couple of questions I suspect you might have at this moment:
WHAT IS PEACH MELBA
Peach Melba is a dessert created in the early 1900's and named after an opera singer named Nellie Melba. The original version was vanilla ice cream with sweet peaches and a raspberry sauce. Nowadays the incredible peach/raspberry combo is featured in pies, cakes, drinks, etc.
WHAT'S IN A GLUTEN-FREE BAKING MIX
There are many brands with different combinations, but as far as Bob's Red Mill version, it contains Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, and Xanthan Gum.
I don't know how many tries it took to figure out this combo, but I was shocked at how well it did. It's meant as a replacement for wheat flour in any baked goods, but I definitely wouldn't use this as a substitute in yeast type bread. That's a whole other animal!
WHY YOU WILL LOVE THIS PEACH MELBA BREAKFAST CAKE
- Cuz it's breakfast, and you're eating cake, for breakfast
- Lots of energizing protein which means the world better WATCH OUT for you today!
- Sweet peaches, tart raspberries and, oh my, that creamy raspberry sauce . . . sigh
- Gluten-Free, for those who need it, or use white whole wheat flour if that's not a prob
HOW TO MAKE INSTANT POT GLUTEN FREE PEACH MELBA BREAKFAST CAKE
- Mix up your wet ingredients
- Add your dry
- Fold in the peaches
- Add half of the batter to your springform pan
- Add dollops of raspberry jam
- Top with the rest of the batter; smooth
- Use a tinfoil sling to transfer it into the pressure cooker; cook
- Dress it up and serve!
TIPS FOR MAKING THE BEST BREAKFAST CAKE
- To make mornings easier, I place the dry ingredients into a ziplock, then mix up my wet ingredients and place it in the fridge. In the morning I can mix it up and have it cookin' in less than 10 minutes. It still needs about an hour to be ready to eat, but if you like to be awake and ready before the kids get up, (me!) this works perfectly
- Leftovers can be refrigerated or frozen which works great for a fast breakfast or lunch boxes
- If you need a quicker cooking version, pour it in a bundt pan and decrease the cook time from 45 minutes to 30
Get this on your menu ASAP! You won't be needing an alarm clock to get you or your kids out of bed anymore with this on the menu! No guarantees on that one, but hypothetically, that would be awesome.
Where do I even begin! Here's some I've tried, but if you experiment yourself and find a winner, please, oh please, share!
- Blueberries, Strawberries, Blackberries . . . basically anything berries
- Orange Poppyseed
- Cinnamon Swirl
- Pumpkin Spice
TOOL USED TO MAKE INSTANT POT GLUTEN FREE PEACH MELBA BREAKFAST CAKE
Instant Pot Gluten Free Peach Melba Breakfast Cake with Raspberry Yogurt Sauce
Hands down my family's favorite breakfasts are my Instant Pot Breakfast Cakes. This version is Gluten Free and sports the lovely combo of peaches and raspberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 5 eggs
- 1/4 cup sugar (or up to 1/2 cup for a sweeter cake)
- 2 tablespoons butter, melted
- 1 1/4 cups greek yogurt
- 2 teaspoons vanilla extract
- 1 cup Gluten Free Flour Blend like Bob's Red Mill (or substitute with whole wheat pastry flour or white whole wheat flour if gluten is not a concern)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups chopped fresh peaches
- 1/2 cup raspberry jam (I like Smuckers Naturally Sweetened, Seedless Raspberry Spread)
Raspberry Vanilla Yogurt Sauce
- 1/3 cup raspberry jam (warm in microwave 10 seconds to thin if needed)
- 1 cup plain, unsweetened yogurt
- 1/2 teaspoon vanilla extract (this Coconut Vanilla Extract is amazing!)
- 1 – 3 teaspoons milk to thin if needed
- 2 tablespoons powdered sugar, optional for a sweeter sauce
- Grease a 7-inch springform pan with nonstick cooking spray.
- Whisk eggs in a medium bowl. Add the sugar, butter, yogurt, and vanilla. Mix until smooth.
- In a separate bowl, stir together the flour, salt, and baking powder; combine with egg mixture.
- Fold chopped peaches into the batter.
- Pour half of the batter into the pan.
- Top batter with dollops of raspberry jam and use a knife to swirl the mixture lightly into the cake batter.
- Spoon remaining batter over the jam layer and smooth the top.
- Add 1 1/2 cups of water to the pressure cooker pot and place a trivet inside. Carefully place the springform pan on the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 45 minutes.
- While the cake cooks, combine all of the Raspberry Vanilla Yogurt Sauce ingredients and store in the fridge. This can be done 2 days ahead of time.
- When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Remove pan from the pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
- Serve hot with a big drizzle of Raspberry Yogurt Sauce.
- Fresh peaches are best but canned or thawed, frozen peaches will work in a pinch
- If gluten isn't a concern, white whole wheat flour or whole wheat pastry flour can be substituted for the Gluten Free Flour
- Store leftovers in the fridge for about 3 days or freeze for a month or so
- Cook time can be decreased to 30 minutes by using a 6 cup bundt pan
Keywords: instant pot breakfast, breakfast cake, healthy breakfast
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.